Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment paper and add an oven-safe wire rack if available.

Wash and dry the jalapeños. Wearing gloves, cut each pepper in half lengthwise and remove the seeds and inner membranes.

In a medium bowl, combine the softened cream cheese, shredded cheddar, garlic powder, paprika, and black pepper. Stir in the optional chives or cayenne pepper.

Spoon the cheese mixture evenly into the jalapeño halves, avoiding excessive overfilling.

Wrap each filled pepper half with a piece of bacon. Place seam-side down on the prepared baking sheet or rack.

Bake for 20–25 minutes, or until the bacon is cooked through and browned and the filling is hot. Adjust the cooking time according to the bacon’s thickness.

Remove from the oven and let the poppers rest for about 5 minutes.

Garnish with chopped fresh chives if desired.

Serve warm with ranch dressing, sour cream, or your favorite dipping sauce.